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Rachael Ray's Beer-Braised Chicken Thighs and Dessert

Rachael Ray's Beer-Braised Chicken Thighs and Dessert

Born Rachael Domenica Ray, Rachael is a bubbly, unfettered, and simple cook. She refers to herself as a cook because she did not go to culinary school but credits her cooking skills and styles to her family-owned restaurant and experience in the field.  She worked as a restaurant manager and a buyer for an upmarket restaurant before she embarked on her solo career. Rachael’s cooking style is so easy and relaxed that even an entry-level or home cook can follow it. In her show ‘30 Minute Meals and Rachael Ray’, she showcased an effortless flair in her cooking and incorporated ingredients and a relatable and easily imitable style. She is such a pleasant host! Her Italian roots influence her cooking, which is part of what makes her meals so delectable.

Now to the business of this article. Rachael’s braised chicken thigh recipe is one we highly recommend and are very eager to try. The thigh is one of the best bits of the chicken; it has a good balance of meat and bone - it’s not too fleshy but has enough bone to keep things interesting. The use of beer is a delightful choice, as it lends a unique and tangy flavor to the chicken, and we like the quirkiness it introduces to our palates. The best beer to use for braised chicken is a lager as it is not too bitter, and the hops in it do not give too much of a strong flavor. You want a lager that will do the job without taking away from the chicken's natural flavors.

After this chicken meal, you will definitely need a sweet treat, so we will also give you one of Rachael’s famous ones. Let’s get to it!

  1.  Rachael Ray’s beer-braised chicken thighs

You will need the following ingredients:

8 Bone-in chicken thighs 

1 Cup Pilsner style beer

2 Tablespoons flour

¼ Teaspoon allspice

4 Tablespoons butter

2 Carrots cut into 2-inch matchsticks

½ Pound green beans, cut into 2-inch pieces

2 Tablespoons chopped fresh parsley

1 Red onion; ½ thinly sliced and ½ finely chopped

Salt and Pepper

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  1. Heat one teaspoon of butter in a heavy skillet over medium-high heat.
  2. Combine the flour, allspice, salt, and pepper in a small bowl. Coat the chicken thighs with this mixture. Place the thighs in the now hot butter.
  3. Cook the thighs skin down in the butter until brown, turn them and cook the other side until browned too. Take out the chicken thighs from the skillet and place them on a plate.
  4. Add the chopped onion to the skillet, cook until softened, then stir in the beer. Place the thighs back in the skillet, lower the heat, and simmer cover for 20 minutes.
  5. Remove the prepared thighs from the skillet and place them on a platter covered with foil.
  6. Boil the broth in the skillet until it reduces slightly. Whisk in 2 tablespoons of butter and parsley. Once cooked, place aside.
  7. In another large skillet, add the remaining butter. Cook the sliced onion until softened. Stir in the carrots and cook for 5 minutes, covered. Add green beans and 3 tablespoons of water; cover and cook until tender.
  8. Serve the cooked chicken thighs on a bed of the vegetables and top with the sauce.

The dessert we are going to share with you is Rachael Ray’s:

2. Hot Cocoa Cookies

For this delectable recipe, you will need:

¼ Cup unsweetened cocoa powder

¼ Teaspoon salt

1 ½ Cups flour

1 ½ Teaspoons baking powder

1 ¼ Cups light brown sugar

1 ½ Teaspoon pure vanilla extract

1 Stick of unsalted butter

3 Eggs, room temperature

30 Marshmallows

7, 3 ½ Ounce chocolate bars; 7,5 oz cut into 1-inch squares, 12 oz chopped, rest to be used for garnish.


Place your butter and chocolate in a pan and melt them over medium heat. Set aside to cool once melted; 15 mins should do it.  Take your dry ingredients - flour, cocoa powder, baking powder and salt; whisk together and set the bowl aside. Use a mixer to mix the brown sugar, eggs and vanilla, then add your dry ingredients in 2 batches. You should have a cake-like batter consistency that you should then chill in the fridge for an hour. This will make your dough easier to shape as you prepare your cookies.

While you wait, line your trays with parchment paper. Once the dough is chilled enough, roll it into balls about 1 inch in size, and place them on the parchment paper, 2 inches apart, in the trays. Flatten the tops a bit so that you get that nice cookie shape. Bake at 325℉ for 12 mins, or until you notice the cookie edges starting to crack. Take your marshmallows and cut each one in half. Remove the cookies from the oven and insert a marshmallow chocolate side down into each one. Return your trays to the oven to bake for another 4 minutes, or until the marshmallows are soft. Once you remove from the oven, set aside to cool on cooling racks. For a finishing touch, grate some more chocolate over the top.

Bon appetit!